Falafel Wrap with Tahini

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add cold water, a tablespoon at a time, whisking continuously until the sauce reaches a smooth, creamy consistency. It should be pourable but not too thin. Set aside.

If using pre-made falafel, warm them according to package instructions. This typically involves baking in an oven at 350F (175C) for 10-15 minutes, or frying until crispy and heated through. Ensure they are hot and slightly crispy.

Dice the cucumber and tomatoes. Shred the lettuce. If using pickled turnips, have them ready. Chop the fresh parsley for garnish. Arrange all the prepared vegetables on a platter for easy assembly.

Lightly warm the pita bread or flatbread. You can do this in a dry skillet over medium heat for about 30 seconds per side, in a microwave for 15-20 seconds, or in a warm oven for a couple of minutes until soft and pliable.

Lay a warm pita bread flat. Spread a generous amount of tahini sauce down the center. Place 3-4 warm falafel pieces on top of the tahini sauce. Gently crush the falafel with the back of a spoon or fork to help them stay in the wrap.

Top the falafel with shredded lettuce, diced tomatoes, diced cucumber, and a few slices of pickled turnips if desired. Drizzle with a little more tahini sauce and sprinkle with fresh chopped parsley. Fold in the sides of the pita, then roll it up tightly from the bottom to create a wrap. Serve immediately and enjoy!